Roasted Sesame Carrots and Parsnips

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This has to be one of my favourite ways to serve carrots and parsnips. Parsnips are slowly growing in popularity in Finland and I am yet to meet a Finn who, after tasting them , doesn’t appreciate how good they are roasted with a little maple syrup. Parsnips are always part of my Christmas table and here I have used beautiful multicoloured Finnish carrots. I am so happy that other varieties of carrot are becoming more readily available here. I picked up a bag of mixed carrots at my local Lidl and they tasted great. Adding a little maple syrup towards the end of the roasting process, helps give the veggies an extra sweet caramelised taste. Perfect with some toasted sesame seeds and fresh coriander.

Roasted Sesame Carrots and Parsnips

1 kg bag of mixed carrots

2 large parsnips

2 tbsp toasted sesame seeds

a good handful of chopped coriander

oil for roasting

salt and pepper

Preheat the oven to 200 degrees.

Peel your root vegetables and cut into quarters lengthwise. Toss in a little oil and season well.

Roast for 25 mins. Take the veg out of the oven and pour over the maple syrup. Toss to coat everything well. Cook for a further 10 – 20 mins. You want the parsnips and carrots to be tender and caramelised along the edges.